Preheat your oven to 180C. Place your tomatoes on a roasting pan, drizzle with olive oil and balsamic vinegar and roast for 30 minutes.

Fill a small pot with water, add the white vinegar and bring to the boil. When a rolling boil is reached, create a vortex in the water with your whisk. Working quickly, drop in your egg while the water is still whirling. After 4-6 minutes (depending on how you like your eggs done) remove the poached egg with a slotted spoon.

Pop your toast into the toaster while getting all your ingredients together.

Once the toast is ready, place the roasted tomatoes on top, then the poached egg and torn basil leaves. Top with Parmesan shavings and serve.